Chicken Tortilla Soup

Why You’ll Love This Recipe

This Chicken Tortilla Soup is everything you want in a meal—flavorful, filling, and customizable! It’s packed with protein from the chicken, a kick of spice from the broth, and the perfect crunch from the tortilla strips. The rich broth, combined with fresh ingredients like tomatoes, onion, and garlic, gives you the ultimate comfort food experience. Plus, it’s a one-pot wonder, making cleanup a breeze. Whether you’re looking for a weeknight dinner or a dish to impress guests, this tortilla soup is a winner.

Ingredients

• 1 lb chicken breast or thighs (boneless, skinless)

• 6 cups chicken broth

• 1 can (14.5 oz) diced tomatoes

• 1 can (4 oz) green chilies

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• Salt and pepper to taste

• 1 tablespoon olive oil

• 1 cup crispy tortilla strips (store-bought or homemade)

• Juice of 1 lime

• Fresh cilantro, chopped (for garnish)

• Sour cream, shredded cheese, avocado slices (for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the chicken: In a large pot, heat olive oil over medium heat. Add the chicken breasts (or thighs) and cook until browned on both sides, about 5-7 minutes. Remove the chicken from the pot and set aside to cool. Once cool, shred the chicken using two forks.

2. Sauté the vegetables: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.

3. Prepare the broth: Add the diced tomatoes, green chilies, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper to the pot. Stir to combine and bring the mixture to a boil.

4. Simmer: Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld together.

5. Add the chicken: Shred the cooked chicken and add it back into the pot. Stir in the lime juice and let it simmer for another 5 minutes.

6. Serve: Ladle the soup into bowls and top with crispy tortilla strips, cilantro, and any additional toppings of your choice (such as sour cream, shredded cheese, or avocado).

Servings and Timing

• Servings: This recipe makes 6 servings.

• Total Time: 45 minutes (includes prep and cook time)

Variations

• Vegetarian Version: Omit the chicken and replace the chicken broth with vegetable broth. You can add beans, corn, or additional vegetables for added texture and flavor.

• Spicy: Increase the amount of chili powder, cumin, or add a sliced jalapeño to the soup for an extra kick.

• Creamy Tortilla Soup: Stir in a bit of heavy cream or sour cream at the end of cooking to make the soup creamier.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: This soup can be frozen for up to 3 months. Let it cool completely before transferring it to freezer-safe containers. To reheat, simply thaw overnight in the refrigerator and reheat on the stove over low heat until warmed through.

• Reheating: Reheat on the stove or in the microwave until the soup is heated to your desired temperature.

FAQs

1. Can I use rotisserie chicken in this recipe?

Yes! Using rotisserie chicken is a great shortcut and adds even more flavor to the soup. Just shred the chicken and add it in when instructed.

2. Can I make this soup spicy?

Absolutely! Add more chili powder, cumin, or even a few fresh jalapeños to the soup to increase the heat.

3. Is this Chicken Tortilla Soup gluten-free?

If you use gluten-free tortilla strips or omit them altogether, the soup itself will be gluten-free. Always check ingredient labels to ensure your tortillas are gluten-free.

4. Can I use boneless skinless chicken thighs instead of breasts?

Yes! Chicken thighs add extra flavor and tenderness to the soup. Just be sure to shred the thighs after cooking.

5. Can I make this soup ahead of time?

Yes! This soup actually gets better the next day as the flavors meld together. You can make it a day ahead and refrigerate it until ready to serve.

6. How do I make homemade tortilla strips?

Cut corn tortillas into strips, then fry them in hot oil until crispy. You can also bake them for a healthier version.

7. What toppings are best for Chicken Tortilla Soup?

Top with crispy tortilla strips, avocado, shredded cheese, cilantro, sour cream, and lime wedges for extra flavor.

8. Can I make this soup in a slow cooker?

Yes! Brown the chicken in a pan, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.

9. Can I add beans to this soup?

Yes! Black beans or pinto beans can be added for extra protein and fiber.

10. Is this soup suitable for a keto diet?

To make it keto-friendly, omit the tortilla strips and use low-carb or homemade tortilla chips. You can also serve it without beans for a lower-carb version.

Conclusion

Chicken Tortilla Soup is a comforting, flavorful meal that’s easy to make and even easier to love. With its savory broth, tender chicken, and crunchy tortilla strips, this soup is a perfect blend of textures and flavors. Whether you're cooking for your family or having friends over, this recipe is sure to become a favorite. Customize it with your preferred toppings and enjoy the warm, satisfying goodness of homemade tortilla soup!

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Chicken Tortilla Soup is a comforting and flavorful dish that combines tender chicken, spicy broth, and crispy tortilla strips. It’s a hearty, satisfying soup perfect for cozy evenings or feeding a crowd.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

1 lb chicken breast or thighs (boneless, skinless)

6 cups chicken broth

1 can (14.5 oz) diced tomatoes

1 can (4 oz) green chilies

1 onion, chopped

2 garlic cloves, minced

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

Salt and pepper to taste

1 tbsp olive oil

1 cup crispy tortilla strips (store-bought or homemade)

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Sour cream, shredded cheese, avocado slices (for garnish)

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Instructions

1. In a large pot, heat olive oil over medium heat. Add the chicken breasts (or thighs) and cook until browned on both sides, about 5-7 minutes. Remove the chicken from the pot and set aside to cool. Once cool, shred the chicken using two forks.
2. In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
3. Add the diced tomatoes, green chilies, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper to the pot. Stir to combine and bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld together.
5. Shred the cooked chicken and add it back into the pot. Stir in the lime juice and let it simmer for another 5 minutes.
6. Ladle the soup into bowls and top with crispy tortilla strips, cilantro, and any additional toppings of your choice (such as sour cream, shredded cheese, or avocado).

Notes

• For a vegetarian version, omit the chicken and use vegetable broth.
• For a spicier soup, increase the chili powder or add a sliced jalapeño.
• For creamy tortilla soup, stir in heavy cream or sour cream at the end of cooking.
• Store leftovers in an airtight container for up to 3-4 days.
• This soup can be frozen for up to 3 months. Let it cool before transferring to freezer-safe containers.

Nutrition

• Serving Size: 1 cup
• Calories: 290
• Sugar: 3g
• Sodium: 850mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 60mg